VARIASI TEPUNG DALAM PEMBUATAN MIE SOURDOUGH BEBAS GLUTEN

Kwek, Kevin Kristanto (2020) VARIASI TEPUNG DALAM PEMBUATAN MIE SOURDOUGH BEBAS GLUTEN. D3 thesis, Poltekpar NHI Bandung.

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Item Type: Thesis (D3)
Subjects: T Technology > TX Home economics > TX642-840 Cooking
Divisions: Jurusan Hospitality > D3 Manajemen Tata Boga
Depositing User: Reza Rangkuti
Date Deposited: 27 Aug 2022 05:44
Last Modified: 29 Nov 2022 02:37
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/419

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